Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
This recipe features local produce from 9 Bean Rows Farm, Shiloh's Garden and locally produced products from Black Star Farms and Food for Thought.
Farm fresh local green beans
Farm fresh local cucumber
Farm fresh local shallot
Farm fresh local dill
Local wild leek vinegar
Farm fresh local salad greens
Trim ends off of one half cup green beans per salad, slice beans into one inch pieces and place in a large glass mixing bowl. Slice the top and bottom off of one medium cucumber. Using a spiral slicer, slice one-two cups of cucumber per salad into long ribbons and add to the mixing bowl. Thinly slice one small shallot per salad and add to the mixing bowl.
Mince two tablespoons dill and add to a glass jar. Add one fourth cup homemade mayonnaise, two tablespoons verjus, two tablespoons minced dill, one tablespoon wild leek vinegar, one quarter teaspoon ground pepper and one quarter teaspoon salt. Mix well, taste and adjust seasonings and amount of wild leek vinegar as desired.
Spoon dressing over cucumber mixture, gently stir and let rest for ten minutes.
Per salad, plate two cups salad greens with one-two cups cucumber mixture and top with a few dill fronds and a sprinkle of sea salt.